Matthew Tomkinson was always destined for great things. Starting his career in 1998 at a vegetarian restaurant in Cheshire, Tomkinson went on to win the prestigious Roux Scholarship in 2005 (at 29).

Matching Wine

Perfect with:

1

To make the pickled radish, use a 2cm piece of peeled white radish (mooli or daikon) and thinly sliced from the thick end

1 Japanese white radish

2

Bring the vinegar and water to the boil and add the sugar to taste. Allow to cool, then pour it over the radish slices. Coat well and leave for an hour or so to pickle

42ml of white vinegar

42ml of water

25g of caster sugar

3

For the gazpacho, start by removing the seeds of the cucumber and roughly chopping. Peel and grate the horseradish and then place the cucumber, fresh and creamed horseradish, vegetable stock, basil, chives and chervil in a food processor and blend until very smooth. Mix in the mascarpone and then pass through a fine sieve. Season with salt and chill until very cold

225ml of vegetable stock

2 cucumbers

100g of horseradish

1 tbsp of horseradish cream

2 tbsp of basil leaves

2 tbsp of chives

2 tbsp of chervil

150g of mascarpone

4

To make the crab salad, combine all of the white crab meat with the chervil, dill, chives, deseeded cucumber and apple. Bind with some of the mayonnaise and add a little of the brown crabmeat to boost the flavour but take care not to allow the mixture to become too sloppy. Add lemon juice and salt to taste

1 large crab

1/2 Granny Smith apple

1/4 cucumber

1 tbsp of chervil

1 tbsp of dill

1 tbsp of chives

1/4 lemon

50g of mayonnaise

5

To serve, place a drained radish slice in a chilled bowl and top with some of the crabmeat mixture. Place another disc on top and finish with some of the baby herbs. Pour the chilled soup around and serve immediately